Easy Mongolian Beef Recipe
Introduction
Easy Mongolian Beef is a flavorful and quick dish perfect for busy weeknights. Tender flank steak coated in a savory, sweet sauce makes for a satisfying meal that pairs beautifully with steamed rice.
Ingredients
- 1 ½ lbs flank steak, sliced into 2-inch pieces against the grain
- ¼ cup cornstarch
- ⅓ cup vegetable oil, for frying
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, finely minced
- 1 cup beef broth (or water)
- 1 cup low-sodium soy sauce
- ¾ cup dark brown sugar
- 6 scallions, chopped into 2-inch pieces
- Kosher salt & fresh ground black pepper, to taste
- Sesame seeds, for garnishing (optional)
- Steamed white rice, for serving (optional)
Instructions
- Step 1: In a large bowl, combine the flank steak and cornstarch. Toss to coat all pieces of steak evenly, then set aside.
- Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the steak pieces in batches in an even layer to avoid overcrowding. Cook until browned and lightly crisp, about 5-6 minutes. Transfer the cooked steak to a plate and set aside.
- Step 3: Add the grated ginger and minced garlic to the same skillet. Cook, stirring often, until fragrant, about 1-2 minutes.
- Step 4: Pour in the beef broth (or water), soy sauce, and dark brown sugar. Stir to combine and bring the mixture to a boil, about 2-3 minutes.
- Step 5: Return the cooked steak to the skillet, stirring well to coat the beef with the simmering sauce. Continue cooking for another 2-3 minutes to allow flavors to meld.
- Step 6: Add the chopped scallions and stir to combine. Cook for 1-2 more minutes, then taste and adjust seasoning with salt and pepper if needed.
- Step 7: Serve the Mongolian beef immediately over steamed white rice, garnished with sesame seeds if desired.
Tips & Variations
- For a spicier kick, add red pepper flakes or a dash of sriracha to the sauce.
- Use sirloin or ribeye steak slices if you prefer a different texture or flavor.
- To save time, prepare the sauce ahead and marinate the beef in cornstarch before cooking.
- Add vegetables like bell peppers or broccoli for extra nutrition and color.
Storage
Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, flank steak is preferred for its tenderness and flavor, but sirloin or ribeye can also work well when sliced thinly against the grain.
How do I prevent the beef from sticking to the pan?
Make sure the oil is hot before adding the beef and avoid overcrowding the pan. Cooking in batches helps keep the beef from steaming and sticking.
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Easy Mongolian Beef Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Easy Mongolian Beef recipe features tender flank steak coated in a crispy cornstarch crust and tossed in a savory, sweet soy-based sauce with ginger, garlic, and scallions. Ready in under 30 minutes, it’s a quick and flavorful takeout-style dish perfect for weeknight dinners. Serve with steamed white rice and garnish with sesame seeds for a restaurant-quality meal at home.
Ingredients
Beef and Coating
- 1 ½ lbs flank steak, sliced into 2-inch pieces against the grain
- ¼ cup cornstarch
Sauce and Aromatics
- ⅓ cup vegetable oil, for frying
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, finely minced
- 1 cup beef broth (or water)
- 1 cup low-sodium soy sauce
- ¾ cup dark brown sugar
- 6 scallions, chopped into 2-inch pieces
- Kosher salt & fresh ground black pepper, to taste
Garnish and Serving
- Sesame seeds, for garnishing (optional)
- Steamed white rice, for serving (optional)
Instructions
- Coat the steak: In a large bowl, combine the sliced flank steak and cornstarch. Toss thoroughly to coat all pieces evenly and set aside to allow the cornstarch to adhere.
- Fry the steak: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated steak pieces in a single even layer in batches to avoid overcrowding. Cook until browned and lightly crispy, about 5-6 minutes. Remove the cooked steak and place on a plate.
- Sauté aromatics: Using the same skillet with the leftover oil and browned bits, add freshly grated ginger and minced garlic. Cook, stirring frequently, until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Make the sauce: Pour in the beef broth (or water), soy sauce, and add the dark brown sugar. Stir well to combine all ingredients. Bring the mixture to a boil and let it cook for 2-3 minutes to meld flavors and slightly thicken.
- Combine steak with sauce: Return the fried steak pieces to the skillet and stir well to coat with the simmering sauce. Continue cooking for an additional 2-3 minutes to allow the steak to absorb the flavors and sauce to thicken further.
- Add scallions and season: Stir in the chopped scallions and cook for 1-2 minutes until slightly softened. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as desired.
- Serve: Serve the Mongolian beef immediately over steamed white rice or your favorite side. Garnish with sesame seeds if desired for added texture and flavor.
Notes
- For best results, slice the flank steak thinly and against the grain to ensure tenderness.
- Do not overcrowd the pan while frying the steak to maintain crispiness.
- If you prefer less sweetness, reduce the brown sugar slightly to taste.
- Use low-sodium soy sauce to control salt levels and balance flavors.
- This dish can be prepared with water instead of beef broth for a lighter sauce.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Mongolian beef, easy Chinese recipe, flank steak recipe, sweet soy beef, quick dinner, stir-fry beef
